Name: Instant Pot® Chicken and Farro Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Avocado oil - 2 tablespoons; Carrots that have been sliced lengthwise and cut into 3/4-inch slices - 2 cups; Sliced celery with leaves - 1 cup; Leek, halved lengthwise and sliced - 1 medium; Minced garlic - 1 ½ teaspoons; Tomato paste - 2 tablespoons; Ground thyme - 1 teaspoon; Dried oregano - 1 teaspoon; Dried parsley - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Low-sodium chicken broth - 5 cups; Farro, rinsed - 1 cup; Skinless, boneless chicken breasts, trimmed - 1 pound

Ingredients for - Instant Pot® Chicken and Farro Soup

1. Avocado oil 2 tablespoons

2. Carrots that have been sliced lengthwise and cut into 3/4-inch slices 2 cups

3. Sliced celery with leaves 1 cup

4. Leek, halved lengthwise and sliced 1 medium

5. Minced garlic 1 ½ teaspoons

6. Tomato paste 2 tablespoons

7. Ground thyme 1 teaspoon

8. Dried oregano 1 teaspoon

9. Dried parsley 1 teaspoon

10. Salt 1 teaspoon

11. Ground black pepper ½ teaspoon

12. Low-sodium chicken broth 5 cups

13. Farro, rinsed 1 cup

14. Skinless, boneless chicken breasts, trimmed 1 pound

How to cook deliciously - Instant Pot® Chicken and Farro Soup

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.

2 . Stage

Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

3 . Stage

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.